The Bulgar Bugle

In my post on Chicken Fried Turkey, I mentioned frozen turnip greens.   

I bought a lot of turnip and mustard greens on the November coop order, and cooked them all in a big pot, portioning them into six meal-sized packages in the freezer.  I just pulled one out, popped the frozen mass of greens into a pot, set it on low, and went about the business of the rest of dinner, and when it was ready, so were the greens.

How did I cook them?  First I washed and chopped them, and ripped out some of the stalks that seemed particularly woody.  I then put them in a large pot, with a bit of oil, 8 chopped cloves of garlic, one chopped onion, and some shaved ham from Colpitts Pine Ridge Ranch in eastern Oklahoma.  I sauteed them until they were wilted, then I added some chicken stock, 1/8 cup brown sugar, and some habanero sauce, brought the pot to a boil, turned it down to a simmer, and let it simmer a couple of hours.  That’s the way I like my greens, served with a dash of vinegar.

To freeze them, I simply scooped meal-size portions into freezer containers, and poured some of the pot likker over that, sealed them and popped them in the freezer.